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Cinnamon-Spiced Bread Pudding

Your leftover holiday bread doesn't need to go to waste when you've got this cinnamon-spiced bread pudding recipe in your back pocket. We love using leftover French bread, but you can use just about whatever you've got on hand, like brioche or challah—just make sure the bread isn't seasoned with anything savory (think: garlic or herbs). Garnish with your favorites fresh berries, from raspberries to strawberries, and maple syrup.

Serves

Cost per
serving

$0.00

Prep time

20 mins

Cook time

40 mins

Great Value Large White Eggs, 6 Count Great Value Milk Whole Vitamin D, Half Gallon, Plastic, Jug, 64oz Great Value Pure Granulated Sugar, 4 lb Great Value Sweet Cream Unsalted Butter Sticks, 4 Count,16 oz Great Value Kosher Ground Cinnamon, 2.5 oz Great Value Pure Vanilla Extract, 1 fl oz (Ambient, Plastic Container)Freshness Guaranteed French Bakery Bread Loaf, 14 oz, 1 Count Fresh Raspberries, 6 oz Container

Estimated Total
$0.00

Pickup or delivery today from:Sterling Supercenter

Estimated Total
$0.00

Pickup or delivery today from:Sterling Supercenter

Instructions

Step 1

Preheat the oven to 350°F.

Step 2

In a medium bowl, whisk the eggs until thoroughly combined. Set aside.

Step 3

In a saucepan, heat the milk, sugar, and butter until gently simmering, stirring occasionally. Once the mixture starts to bubble, remove from the heat.

Step 4

Slowly add 1/4 cup of the heated mixture to the eggs, stirring constantly. Once incorporated, whisk in an additional 1/4 cup of the heated mixture, continuing to stir. Pour in the remaining mixture and whisk until fully incorporated.

Step 5

Add the cinnamon and vanilla to the milk-egg mixture and whisk to combine.

Step 6

Place the cubed bread in a large bowl, then add the milk-egg mixture. Gently toss with a spatula until all bread pieces are coated. Cover and set aside for 10 minutes.

Step 7

Grease a 8-x8-inch baking pan and evenly pour the bread mixture into the dish.

Step 8

Bake for 25 to 35 minutes, or until the center feels firm to the touch and the bread pudding is cooked through. Serve warm and garnish with fresh raspberries.